Okay, so whenever I see “earthy” in any recipe I immediately get suspicious. Why do I want to eat something that’s like dirt???? After I took a sip of this soup I just had to have a moment of silence, because (probably to people’s delight) for once I had nothing to say. That’s how decadent this savory soup is! Adapted from Mark Bittman, this is such a great autumn dish that is incredibly easy.
If you do live in Shanghai, it would be great to check out 草菇 (caogu)for this recipe. In English it’s called a paddy straw mushroom. It’s the same mushroom other than shitake that’s used in Chinese cooking and I picked these up because unpeeled, they look like quail eggs and were just bursting with flavor.
Earthy Mushroom Soup
Prep time: 10 minutes Cooking time: 30 minutes Servings: 4 people
Budget for ingredients: 40RMB (if you go to the wet market)
- Chop up mushrooms and put it in a pot with high heat with pats of butter until it starts to release liquid. Should take around 5-10 minutes.
- Add all other veggies and cook until onion turns translucent.
- Pour in soy sauce & veggie cube with around 3 cups of water, and cook the soup until all vegetables are tender.
- Sprinkle on salt & pepper to taste. Top with the dried nori (seaweed) and mix it in until it turns soft too. Serve immediately.